Chef Jill Sandique shared this family recipe at a cooking demo over at the Maya Kitchen. My daughter attended this demo for me since I was at a seminar in Tagaytay. According to Chef Jill, she asked loyal family cook, Carmen “Menchie” Sanchez to teach her this recipe. This recipe, however, is a variation from the original which uses pork chop. Try using lamb chops, too!
12 to 16 pieces pork spareribs, about 3 kgs. (can substitute for pork chops)
2 tablespoons Lea and Perrins Worcestershire sauce
2/3 cup Heniz Tomato Ketchup
1/2 teaspoon Lea and Perrins Hot Pepper Sauce, or more
3 tablespoons Heniz White or Apple Cider Vinegar
1/2 cup Mayonnaise
3 tablespoons minced garlic
1 large onion, chopped
1 1/2 tablespoons sweet Spanish paprika
2 tablespoons soy sauce, or more
2 tablespoons sugar, or more
3 cups water
salt, to taste
1. Place pork spareribs, Lea and Perrins Worcestershire Sauce, Heinz Tomato Ketchup, Le and Perrins Hot Pepper Sauce, Heinz White or Apple Cider Vinegar and the rest of the ingredients in a pot. Place over high fire and bring to a boil.
2. Cover pot with a lid and lower heat to a simmer.
3. Cook for 40 to 50 minutes, or until meat is fork-tender.
4. Remove lid and simmer for another 8 to 10 minutes, or until the sauce is slightly thickened. Season with salt.
3. Transfer the spareribs to a serving platter. Serve hot.
Yield: 6 to 8 servings
Preparation time: 15 minutes
Cooking time: 40 to 50 minutes
Tip: The dish tastes better when served the next day.